Tandoori Carrots

Spicy appetizer with fresh young carrots from the Caves Summer Spotlight series

0
Servings

  • 1 lb. 4 oz. small orange carrots, greens intact

  • 4 tsp. curry powder

  • 2 Tbsp. smashed garlic

  • ¼ cup vegetable oil

  • ½ Tbsp. kosher salt

  • ½ cup plain yogurt

Instructions

Preheat the oven to 475° F. Using scissors, snip the tops off of the carrots leaving about 1” of the green shoot on top. Cut any carrots larger than ½” in diameter in half lengthwise. Sort carrots by size to ensure even cooking. Mix the curry powder, smashed garlic, oil, yogurt, and salt in a bowl with a whisk. Mix thoroughly. Toss the carrots in batches in the yogurt-curry paste. Place the carrots on parchment lined sheet pans. Keep the carrots separated by size allowing you to quickly remove completely cooked ones if needed. Roast in the preheated 475° F oven until they are fork tender. Set a timer for 10 minutes, check every 5 minutes after until desired tenderness is reached.